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Four chocolate dipped chocolate chip cookies stacked with mint leaves next to them.

Vegan Mint Chocolate Chip Cookies

Chocolate and mint swirl together in these incredible vegan cookies! They're easy to make, super festive, and will be instantly devoured.
4 from 1 vote
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Course: Dessert
Cuisine: American, Vegan
Keyword: mint chocolate cookie, vegan chocolate chip cookie, vegan mint cookie
Prep Time: 15 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 30 minutes
Servings: 24 Cookies
Calories: 233kcal
Author: Alex Meyer, MA
Cost: $8


  • mixer
  • Oven


  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoon vegan butter, softened See Note
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated cane sugar
  • 2 egg equivalent egg replacer See Note
  • 1 tablespoon vanilla extract
  • 1 1/4 teaspoon mint extract See Note
  • 2 tablespoon green food dye Optional
  • 9 ounce vegan chocolate chips See Note

For the Melted Chocolate

  • 1 1/2 cup vegan chocolate chips


  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, whisk the 2 1/4 cups flour, 1 tsp baking soda, and 1/4 tsp salt until combined.
  • Place the 8 tbsp softened vegan butter and the 3/4 cup brown sugar and 3/4 cup granulated sugar in the mixer and beat until the mixture is fluffy. Add the 2 egg equivalent vegan egg, 1 tbsp vanilla, and 1 1/4 tsp mint extract, and beat until incorporated. If you're adding green food dye, add it with the extracts.
  • Stir the flour mixture into the butter mixture until just combined.
  • Stir in the 9 oz of chocolate chips until evenly combined.
  • Use a spoon or an ice cream scoop (this depends on how large you want the cookies to be) and scoop the dough out and place 2 inches apart on a cookie sheet. Line with parchment to make sure they don't stick to the pan.
  • Place them in the oven for 12 to 14 minutes and let them bake! Bake time will depend on the size of the cookie or how your oven is calibrated. They should be a light golden brown. !
  • Cool for 5 minutes on the cookie sheet and then transfer them to a wire rack.

Dip in Chocolate

  • If you want to dip half of the cookie in chocolate, melt 1 1/2 cups of chocolate chips in the microwave until smooth and creamy, approximately 3 to 5 minutes.
  • Dip the cookie in the chocolate and cool in the refrigerator.


BUTTER - We use Miyoko's or Earth Balance. Make sure the butter is at room temperature for best results.
EGG REPLACER - We use 5 tbsp of JUST egg. You can use your favorite egg replacer, just be sure to use the equivalent of 2 eggs. 
MINT EXTRACT - Peppermint extract is not the same as mint extract. Peppermint will totally change the flavor of this recipe. 
CHOCOLATE CHIPS - We use Enjoy Life Chocolate chips. 


Serving: 18g | Calories: 233kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 110mg | Potassium: 25mg | Fiber: 2g | Sugar: 23g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg